THE BASICS STEP-BY-STEP EXPERT ADVICE ON BASIC COOKING TECHNIQUES

Does the native corn actually taste better this year? We probably ask ourselves this question every year.

Maybe it doesn't really taste any better than in the years past, but knowing it will be gone soon makes a difference.

On your way home from work or from running errands, pick up some sweet corn at you favorite farm stand today. Incorporate it into as many dishes as you can to savor the last of this dwindling crop.

This week, we are doing a little impromptu stew using chicken breast and some of the end-of-the-season produce.

While you are grabbing your corn, be sure to pick up a couple of tomatoes, onions and basil.

This dinner will last in your memory until next year's harvest.

CHICKEN, CORN AND TOMATO

* 1 tablespoon oil

* 2 cups (3/4-inch) diced chicken breast

* 1 cup small diced red onion

* 1/2 teaspoon kosher salt

* 1 tablespoon paprika

* 1 cup fresh corn kernels

* 1 cup chopped fresh tomato

* 1 cup white wine

* 1 cup chicken stock

* 3 tablespoons corn starch mixed with 3 tablespoons cold water

* 1 cup chopped fresh basil

* 1 tablespoon butter

* Fresh ground black pepper to taste

Heat a medium-size pot on high heat. Add the oil, and sear the chicken until slightly browned on one side. Carefully turn the chicken, and add diced red onion. Cook for 1 minute. Mix well, stir in the salt and paprika, and cook for an additional minute over medium-low heat.

Add the corn, tomatoes, and white wine, and cook until reduced by half.

Pour in the chicken stock, and bring to a simmer. While stirring, mix in the corn-starch-and-water slurry. Finish with basil, butter and a few grinds of black pepper.

Taste and adjust the seasoning with salt, if necessary. Makes 4 servings over rice or 6 servings mixed with pasta.